Coconut Pan-Roasted Sweet Potatoes with Sesame Seeds Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Deborah Madison
Virgin coconut oil is unrefined and cold-pressed, like extra-virgin olive oil, and isn't hydrogenated. It has a clean, slightly nutty taste that's delicious in this dish. Deborah Madison, who adapted this recipe from one in a ne
Ingredients
3 or 4 sweet potatoes (orange-fleshed, yellow, white, or a mix; about 3 lbs. total)
About 1/3 cup virgin coconut oil*, divided
About 1/2 tsp. medium-coarse sea salt
1 teaspoon black sesame seeds mixed with a few white sesame seeds
Flaky sea salt*
Instructions
Scrub sweet potatoes, then chop into cubes a scant 1 in. across.
Warm 1/4 cup oil in a large frying pan over medium-high heat. Add sweet potatoes, turn to coat, and season with a few pinches of sea salt.
Cover pan, turn heat to medium-low, and cook, stirring every now and then, until sweet potatoes are tender and browned, about 20 minutes.
Meanwhile, toast sesame seeds in a frying pan (not nonstick) over medium heat and cook, stirring occasionally, until aromatic and the white seeds are golden.
Serve sweet potatoes drizzled with remaining oil and sprinkled with flaky sea salt and sesame seeds.
*Find at well-stocked grocery stores and natural-foods stores. For flaky sea salt, any kind will work; a good one is buttery Jacobsen sea salt, made in Oregon (jacobsensalt. com).
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